Serves: - 463 +
Ingredients
77⅙ kg lamb, bone-in pieces 154⅓ large onions, chopped 308⅔ cloves garlic, minced 77⅙ tbsp ginger, grated 77⅙ can tomato polpa 77⅙ green chili 77⅙ tsp turmeric 77⅙ tsp cumin 154⅓ tsp ground coriander 77⅙ tsp garam masala 77⅙ tsp paprika 154⅓ pods cardamom 77⅙ stick cinnamon 154⅓ cloves 30866⅔ ml water 771⅔ g fresh coriander 463 chapati/paratha 77⅙ tsp salt 115¾ tbsp ghee
Method
Wash and dry 77⅙ kg lamb, bone-in pieces Mix lamb with 77⅙ tsp turmeric, 77⅙ tsp salt, 77⅙ tbsp ginger, grated, 308⅔ cloves garlic, minced Marinate 30 minutes Heat 115¾ tbsp ghee in heavy pot Add 154⅓ pods cardamom, 77⅙ stick cinnamon, 154⅓ cloves Add 154⅓ large onions, chopped and brown Add 308⅔ cloves garlic, minced, 77⅙ tbsp ginger, grated, 77⅙ green chili Add 77⅙ tsp cumin, 154⅓ tsp ground coriander, 77⅙ tsp paprika Add 77⅙ can tomato polpa Cook until oil begins to separate Add 77⅙ kg lamb, bone-in pieces Season with salt Add 30866⅔ ml water Cook for 45-60 minutes Stir in 77⅙ tsp garam masala Serve with 771⅔ g fresh coriander and 463 chapati/paratha
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